Ingredients
- 5 1/2 pounds turkey wings Neck, heart, and gizzard reserved from turkey
- 12 cups low-salt chicken broth
- 3 large carrots, cut into chunks
- 3 large celery stalks, chopped
- 2 medium onions, quartered
- 2 medium whole leeks (including dark green parts), split lengthwise, rinsed, chopped
- Stems from 2 bunches parsley
- 6 large fresh thyme sprigs
- 3 Turkish bay leaves
Directions
- Place turkey wings and neck, heart, and gizzard in large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 1/2 to 2 hours. Using tongs, transfer neck, heart, and gizzard to plate; reserve. Discard wings. Strain stock and spoon off fat from surface. Measure stock and, if necessary, boil until reduced to 81/2 to 9 cups. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Wrap and chill turkey neck, heart, and gizzard separately for making gravy.
